青稞品种籽粒品质性状研究

Study on Quality Properties of Hull-less Barley

为了探究不同品种青稞的籽粒品质的差异,本文对200份不同来源的青稞品种进行了研究。结果显示,营养品质研究中,200份青稞品种的总淀粉含量差异较小,在对直链淀粉和支链淀粉的比例研究时,发现了特异性C2品种,其支链淀粉含量达到100%。在对淀粉的糊化特性进行研究,发现各个品种间的衰减值差异最大,变异系数高达22.33%,这也是所有研究的性状中变异系数最大的一组。在对蛋白质含量研究时发现,不同品种间的蛋白质含量差异较大,变化范围在6. 65%-19.65%,差异系数达到17. 16%。对于β-葡聚糖的研究,发现其含量在3.04%～11.23%,平均数为5.91%,与以往研究一致。本次实验为青稞籽粒的加工应用、品质的改良、培育新品种、以及对青稞的籽粒品质形成的分子机理研究提供了良好的理论依据和数据支持,对青稞的探究和应用具有十分重要的意义。

In order to detect the difl^rence of grain quality between various hulless barley, we chose 200 hull-less barley of diverse origins as research objects. We studied the main grain quality indexes including the content of beta-glucan, total starch content, the ratio of amylopec- tin to amylose, protein content and some traits of paste properties. The result shows that there is minimal difference between 200 hull-less barley starch content. And when we studied the ratio of amylopectin to amylose, a special vatiely C2 which contain 100 % amylopectin with- out amylose was identified. As for the paste properties, the Setback Vise has a widest range of variation among all quality indexes, the varia- hie coefficient is 22.3 %. The results about protein content show that there is wider variability. The value falls the range from 6.65 % to 19.65 % , and the variable coefficient is 17.16 %. In regard to beta-gluean, the result has been scaled between 3.04 % and 11.23 %. The average of 200 hull-less barley is 5.91% which is c.onsistent with previous study. The results of this study provides a theoretical basis and date support for application and quality improvement of hull-less barley. In addition, it provides effective materials to do some breeding and explore the molecular mechanism of grain formation. It plays an important role in development of hull-less barley.